Chocolate Chip Banana Loaf

My family loves this classic banana loaf speckled with chocolate chips. It comes out of the oven puffed up with a nice crust on top and chocolate chips that melt on the inside. Everyone wants to get their hands on a warm slice as soon as it comes out of the oven. They go bananas for it!

This classic loaf recipe goes way back to when my two daughters were little. I’ve been using the same recipe for over 15 years! While the girls were growing up, I’m pretty sure I baked one or two loaves a week. The luscious aroma of banana loaf baking in the oven was a common occurrence at our house!

The girls would always help me mash the bananas and mix the ingredients. Once they got a little older and more capable in the kitchen, it was the first baking recipe they ever made on their own. 

We always bake this loaf in my mother-in-law's old battered loaf pan (shown in photo). Even though she passed away years ago, we keep her memories going by using her old kitchen utensils, like this loaf pan, that were dear to her.

There’s no better way to use up those over-ripe bananas sitting in the fruit basket that the family won’t eat! 

Recipe

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Chocolate Chip Banana Loaf

Cook Time 55 minutes

Author Rita Jakobschuk

Ingredients

• 3 medium-sized ripe bananas plus 1 more for garnish
• 1 cup granulated sugar
• 1 egg
• ¼ cup butter melted and cooled slightly
• ¾ cup all purpose flour
• ¾ cup whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Grease a standard loaf pan with butter or cooking spray.
2. In a medium sized mixing bowl mash three bananas with a fork until creamy but with some lumps remaining. With a whisk beat in the egg, sugar and melted butter. Blend well until the mixture is creamy.
3. In a small bowl mix together flours, baking soda, salt and chocolate chips. Add dry ingredients to wet ingredients and stir with a spatula until all flour is combined. The batter will be thick.
4. Spread the batter into the prepared loaf pan. Slice the extra banana in half lengthwise. Gently place one or two of the banana halves, cut side up on top of the loaf.
5. Bake for 50 to 55 minutes, or until golden brown and a toothpick inserted in the centre comes out clean. Cool the loaf for 10 minutes in the pan then remove to a rack to cool completely.